1 cup flour
1/2 cup butter
3/4 cup pecans
1 8 ounce package cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 3 ounce package instant lemon pudding
3 cups milk
Cool Whip for topping
Preheat oven to 350 degrees.
Grease 13×9-inch pan.
Mix together flour, butter or margarine, and 1/2 cup of the chopped nuts. Press mixture onto the bottom of prepared 13×9-inch pan. Bake at 350 degrees 15 minutes; cool.
Beat powdered sugar into cream cheese; fold in 1 cup Cool Whip. Spread on top of first layer and refrigerate until cool.
Mix together instant pudding mix and 3 cups milk. Beat until thick. Pour over second layer and refrigerate until set.
When set, top with remaining Cool Whip and sprinkle with remaining nuts.